Instructions
1. Prepare the Oven & Pan:
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Preheat oven to 180°C (356°F).
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Lightly grease a 6-inch round cake pan or line with parchment paper.
2. Cream Butter & Sugar:
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In a large mixing bowl, cream together the softened butter and sugar until smooth and fluffy. This adds air for a soft crumb.
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3. Add Eggs & Vanilla:
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Beat in the eggs, one at a time, mixing thoroughly after each addition.
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Stir in the vanilla essence until the mixture is light and creamy.
4. Combine Dry Ingredients:
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In a separate bowl, whisk together the flour and baking powder.
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Gradually fold the dry mixture into the wet batter until just combined—avoid overmixing.
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5. Bake to Perfection:
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve:
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Slice and serve as a tea cake, with a dusting of powdered sugar if desired.
Time & Serving
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Prep time: 10 minutes
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Bake time: 20–25 minutes
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Cooling time: 15 minutes
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Yield: One 6-inch mini cake (4–6 servings)
Baker’s Tips
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For extra moisture, add 1 tbsp of milk or sour cream to the batter.
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You can flavor it further with lemon zest, almond essence, or a touch of nutmeg.
Variations
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Add chocolate chips or a fruit swirl for a custom twist.
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Turn it into cupcakes by dividing batter into 6 muffin tins (adjust baking time to 15–18 minutes).
FAQs
Can I double the recipe?
Yes! Double all the ingredients and use an 8-inch round pan. Adjust baking time to 30–35 minutes.
How should I store it?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
